Description
A bright and comforting soup with tender chicken, fresh vegetables, orzo pasta, and a burst of lemon. Perfect for cozy dinners, this soup is packed with flavor and easy to make.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- ½ teaspoon dried thyme
- 5 cups chicken stock
- 2 bay leaves
- ¾ cup orzo pasta
- 1 sprig rosemary
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Prepare the Chicken:
Season the chicken thighs with salt and freshly ground black pepper, to taste. - Cook the Chicken:
Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the seasoned chicken and cook until golden brown, about 2-3 minutes. Set the chicken aside. - Sauté the Vegetables:
In the same pot, add the remaining 1 tablespoon of olive oil. Add the minced garlic, diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes. Stir in the dried thyme and cook for an additional minute until fragrant. - Add the Broth:
Whisk in the chicken stock, bay leaves, and 1 cup of water. Bring the mixture to a boil. - Cook the Orzo and Chicken:
Stir in the orzo pasta, rosemary sprig, and cooked chicken. Reduce the heat and simmer for about 10-12 minutes, or until the orzo is tender. - Finish the Soup:
Stir in the freshly squeezed lemon juice and chopped parsley. Taste the soup and adjust the seasoning with salt and pepper, as needed. - Serve:
Serve the soup immediately while hot.
Notes
- Chicken Thighs vs. Chicken Breasts: Chicken thighs provide a richer flavor and remain tender during the cooking process, but you can substitute boneless, skinless chicken breasts if you prefer a leaner option.
- Substitutes for Orzo: If you don’t have orzo, you can substitute it with other small pasta like ditalini, acini di pepe, or even rice.
- Adjusting Broth Consistency: If you like a thicker soup, you can reduce the amount of liquid slightly or add a splash of heavy cream for a creamy texture.
- Make Ahead: This soup can be made ahead and stored in the fridge for up to 3 days. Reheat gently before serving.
- Vegetarian Version: For a vegetarian option, substitute the chicken with chickpeas or tofu and use vegetable stock instead of chicken stock.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6 g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg